jav8106@ritvax.isc.rit.edu (Doctor FORTRAN) (01/25/91)
In response to a request for a recipe for Chicken Fried Rice, I offer my recipe for Fried Rice, variations follow: 1 cup long grain rice 2 cups water 0.25 teaspoons salt 1 stalk celery 1 small yellow onion 2 tablespoons wok oil salt, soy sauce, and pepper Prepare the rice by picking over for stones, etc., by your preferred method (I steam in the microwave for 3 minutes on high and 10 minutes on 1/3) with the water and salt. Trader Vic says in one of his cookbooks that the secret is to use leftover rice, you can simply prepare the rice a day in advance and storing in the refrigerator. The next day dice the celery and onion and begin to fry in the oil. Just before the onion becomes limp and transparent, add the rice. Stir-fry for 2 minutes and season to taste. Variations: You can add almost any kind of cooked leftover meat (I imagine you could add leftover hamburger, if you really wanted to do so), :-) scrambled eggs, peas, diced carrot, water chestnuts, bamboo shoots (perhaps displacing the celery), etc. Use Char Sui Pork (below) for Pork Fried Rice. Char Sui Pork: 1 lb. Pork Tenderloin or Boneless Loin 1/2 Cup Sugar 3 Tablespoons Salt 2 Tablespoons Corn Starch 2 Tablespoons Soy Sauce 1/4 Teaspoon Red Food Dye (optional) Trim pork well. Marinate overnight in remaining ingredients, turning three times. Before roasting, stir marinade (which will now include juices from the pork) to dissolve all the starch and as much of the other ingredients as possible. Roast in 325 F oven until done. (In my oven, this takes about 40 minutes; your results will be different. Use a meat thermometer with pork.) You may wish to baste the meat with some of the leftover marinade; if you do, please do so _early_ in the roasting process, for some trichnea may be in the marinade. Be particularly careful with pork! After cooling, dice for fried rice, or slice thinly and serve with hot mustard.